Pantry Items:

Organic bread and tortillas. Lots of choices!
Organic raisins
Organic dried mangos
Wild Planet tuna
Lat July Organic corn chips
Avocado Mayo
Organic vegetable and chicken broth
coconut amigos (soy sauce alternative)
Raw Apple Cider vinegar
White distilled vinegar for cleaning in gallons
Organic Maple Syrup
Raw Honey
Organic Brown Rice
Organic brown rice ramen noodles
Organic Kirkland peanut butter
organic kirkland almond butter
Victoria marinara sauce
Organic pasta
Organic Almonds for almond milk
Organic Olive oil
Pink sea salt
Organic Cacao powder
Organic Chia seeds
Organic Hemp seeds
Organic almond flour
Minced garlic
Organic Quinoa
Organic steel cut oats
Organic raw sprouted pumpkin seeds
Organic stretch island fruit strips
Simple Mills almond flour crackers

Frozen Foods:

Organic Frozen fruit for smoothies, all varieties
Organic Green beans
Organic sweet white corn
Organic frozen peas
Organic riced cauliflower
Organic Frozen Chicken
Wild salmon and fish

***Keep frozen veggies on hand for soups!


Fresh Foods:

Oasis Organic Naturals Hummus
El Sol organic salsa
Kirkland Parmigiana Regianno cheese
Honey smoked salmon
Kerrigold butter
Organic Berries
Organic Spinach
Organic power greens
Organic Romaine
Organic Cucumbers
Organic Carrots
Organic Squash
Organic bananas
Organic apples
Organic Sweet Potatoes
Organic Watermelon
Any other organic produce!
Organic Eggs
Kerrigold cheddar cheese
Bitchin sauce

This recipe was inspired by a photo I saw on Plant Based Janes account. I had a head of cauliflower needing to be used up and a couple of old lemons. I always want greens in my food so adding in some leaves from my sweet potato vines made this a perfectly healthy and delicious dinner. It far exceeded my expectations! I used the gluten free macaroni from Costco and cassava root flour to make it gluten free but you can use anything you desire! Make it your own. Just make it!

Ingredients:

5 cups sliced cauliflower florets. Slice them to make them flat.
1/4 c. cassava root flour or flower of choice
1/2 tsp. salt or salt of choice
1/4 to 1/2 tsp. pepper
1/4 c. coconut or avocado oil
1/2 c. butter (I use kerri gold)
1/2 minced onion (about 1/3 cup)
2 cloves minced garlic
1/2 cup chicken or vegetable broth
1 medium lemon, juiced or two small
salt and pepper to taste
Chopped greens as desired and fresh herbs
Cooked pasta as desired, about 4 - 5 cups

Directions:
Wash and prepare the cauliflower into sliced florets, No thicker than 1/2 inch thick.
Put them in a bowl and sprinkle the salt, pepper and flour and gently toss to coat. Add more flour if needed. Cook pasta at this time as well and set aside. 

Heat the coconut oil in a frying pan. Add the florets and fry on both sides till golden. Do not burn! about 4 minutes on each side. Remove to a plate with a paper towel.

Using the same frying pan (wipe out if too caked in flour and cauliflower bits), add the stick of butter and onions. Sauté the onions on medium heat until they are translucent. Add the garlic and cook a minute longer. Do not burn! Stir in the broth and lemon juice. Salt and pepper to taste. Let simmer a minute to thicken. Add in the chopped greens like kale, chard or sweet potato leaves. Sauté just till barely tender. Add in the cauliflower and toss with the lemon butter sauce. Be careful to not break up the florets. Let simmer for a minute then toss in the pasta. Just enough so that there is lemon butter for all. Add a little more butter if needed. Salt and pepper to taste. Add more lemon if desired. I also added chopped parsley and basil when adding in the greens. Served 4 people generously. 

Oh how I love these enchiladas! I miss the days when cooking with cheese was a regular thing for me but these still pop up as guests a few times a year. You can make them as spicy as you want and make them with fresh or frozen corn. You can have the whole thing made and baked in under an hour. I love these served with fresh, tomatillo salsa, salad and watermelon. It just tastes like summer to me. 

Ingredients:

12 corn tortillas ( I love the sprouted corn variety at Sprouts)
2 T. butter
1/2 to 1 tsp. cumin
1 c. sour cream
1  4 oz can chopped green chilies
1 jalapeño, stemmed, seeded and diced (optional for spice)
Mango Habanero Spice Hunters seasoning as desired, optional. (I get it at Sprouts)
Chipotle or other spice as desired to taste
3 C. frozen white corn (Costco) or 3 cups fresh cut corn off cob (about 5 ears)
1 medium onion, chopped
1/4 c. water
2 c. shredded Mexican cheese, divided
salt and pepper to taste

Directions:

Melt butter in skillet, add onions and sauté a few minutes then add corn, water, cumin and jalapeño if desired. Sauté till tender and water is absorbed. Remove from heat and add in green chilies, sour cream, 1 cup cheese, salt, pepper, mango seasoning or any other seasoning desired. Spice it up as much or as little as desired. Chipotle seasoning works great also. Fry corn tortillas in a little coconut oil till just limp then roll up tortillas with about 1/3 cup filling in each. Put a little filling in the bottom of the 9 X 13 pan then layer each rolled  and filled tortilla in the pan. Cover with any remaining filling just enough to moisten the top and cover with remaining cheese. Bake covered for about 20 -30 minutes on 350. 

These muffins are dense and super filing for a breakfast snack. I love to make them with freshly ground kamut or spelt but use whatever flour floats your boat! Just make them. They freeze great so double it up. 

Ingredients:

2 extra ripe bananas
2 eggs
1 cup coconut sugar
1/2 cup melted butter or coconut oil
1 c. fresh or frozen blueberries
1 tsp. vanilla
2 1/4 cups whole grain flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. sea salt

Directions:

Mash bananas well in a bowl until smooth. Add in eggs, sugar, butter and vanilla. Mix well. Add in the dry ingredients and blend until smooth. 

Bake at 350 for about 17-20 minutes for regular muffins or 12-15 for mini. 

​

This meal was created by needing to use up leftovers and the love of cornbread. Thankfully, the two paired beautifully. This meal is very versatile. Use cheese or don't. Use gluten grains or gluten free grains. Add more veggies or less. You can tailor it to your liking. You can even go meatless if you desire; just add more beans to the pot. Make it your own and eat it up! It will be a regular at our house from now on. The only thing to take a picture of was this one little slice, and that too didn't stand a chance. 

Ingredients:

1  1/2 pounds grass fed beef or turkey
1 medium onion, chopped
1 green or red bell pepper, chopped
1 cup corn kernels, frozen or fresh
2 cups black or pinto beans or some of each. Use more if meat is omitted.
1 cup grass fed cheddar. Omit if dairy free.
1 tsp. sea salt
1/2 tsp. peper
1  1/2 cups salsa of choice
1 cup julienned zucchini (optional)

Cornbread Ingredients:

1/2 cup organic cornmeal, finely ground (I grind organic popcorn kernels)
1 1/2 cup flour of choice. I used organic wheat pasta flour or kamut.
1/3 cup honey
1 T. baking powder
1/2 tsp. sea salt
1/3 cup avocado oil
2 eggs
1 cup milk of choice. Add more if too thick

Directions:

In a large cast iron skillet, sauté hamburger, peppers and onions till beef is no longer pink. Add salt and pepper. Add in the zucchini, corn and beans and stir till heated. Add in the salsa and add more if needed. 

Mix the cornbread by mixing all dry ingredients first then add in the wet ingredients. Stir till just combined and lumps are gone. 

Spread the grated cheddar evenly over the meat. Spread the cornbread batter evenly over the mixture. Bake at 375 for about 25-35 minutes or until golden. 

**If you don't have a cast iron skillet, sauté meat mixture in a regular skillet and then put it in a greased 9X13 pan. Spread the cheese over the mixture and top with the cornbread mixture. Bake as per indicated. But get yourself a cast iron skillet next time. 

I think I could eat this everyday. Really. With steel cut oats, baked oatmeal is a whole different ballgame. The egg and almond milk give it a pudding texture and all the spices just throws it over the top. The recipe contains 3 whole shredded carrots as well so its full of goodness!

Ingredients:

3 large carrots, finely grated (not the big shreds)
2 T. avocado oil
1 large egg
2 cups almond milk or milk of choice
1/3 cup maple syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1 tsp. baking powder
3/4 tsp. sea salt
1 cup raw, quick cooking steel cut oats (got mine at Costco)
1/3 cup raw pecan pieces (optional)

Directions:

Finely grate 3 large carrots or enough to make 1 1/2 cups. In a medium bowl,
 whisk the milk, oil, egg, spices, salt and baking powder. Add in the carrots and the oats. Mix and pour into a greased 9 X 9 inch square pan or similar. Bake at 375 for 30 minutes covered loosely with foil. Uncover and add pecans if desired. Bake another 15 or until done. Do not over bake! You want it moist like a bread pudding. If you are not using quick steel cut oats, you may need to cook it another 15 minutes. I love this warm but it is great cold later as well . Choose gluten free oats for a GF option.

**Recipe slightly adapted from A Couple Cooks recipe. Grab their cookbook!

If you don't own the Love Real Food cookbook by Kathryn Taylor of Cookie + Kate, get it. I have loved every single recipe I have made. This one is straight out of her book without any variations. It's the only one I will post so you have to get the book to get the other amazing recipes. This soup has the unusual combos of peanut butter and garbanzo beans and is so hearty and delicious. I paired it with the apple oat blender muffins for the perfect combo. Don't be afraid to try it! Unless you hate peanuts. 

Ingredients:

2 T. olive oil
1 medium red onion, chopped
1 medium sweet potato, peeled and diced into 1/4 inch squares
1 small jalapeño, diced. Use less if desired.
sea salt
2 T. freshly grated ginger
4 cloves minced garlic
4 cups vegetable broth
2 cups water
3/4 cup creamy, natural peanut butter
6 oz. tomato paste
1 medium bunch kale or collards, ribs removed and chopped
1 can (15 oz) chickpeas, rinsed and drained or 1  1/2 cups cooked

For Garnish:

1/4 cups copped, roasted peanuts
chopped fresh cilantro

Directions:

In a dutch over or soup pot, warm the olive oil over medium heat and cook the onion, sweet potato, jalapeño and dash of salt. Cook, stirring occasionally, until the veggies are tender, about 10 minutes. Add the ginger, garlic and 1 tsp salt. Cook, stirring frequently for about a minute. 

Pour in the broth and water. Increase the heat to medium high and bring the mixture up to a simmer. Cook for 15 minutes, reducing heat as necessary to maintain a simmer. 

In a heatproof medium bowl, combine the peanut butter and tomato paste. Do not use Jif or Skippy! I won't tolerate it! Transfer a cup of hot broth and mix with the peanut butter until smooth. Add the mixture to the soup and mix well.

Stir in the greens and chickpeas and continue to simmer until thick and veggies are all tender, about 15-20 minutes longer. Add more salt and pepper to taste or Sriracha if desired. Top with chopped peanuts and cilantro. You can also serve this over brown rice. 

​

​

I love me a blender recipe! Everything gets thrown in together and with one solid whirl, you have some delicious batter ready for the cooking. This recipe is dairy free and gluten free if you use GF oats. It's cinnamon rich and perfect with a good soup or smoothie!

Ingredients:

2 cups rolled oats
1 apple, peeled and cut into slices
1 ripe banana
2 eggs
1/2 cup coconut milk or milk of choice
1/3 cup honey
2 tsp. cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder

Directions:

Put all ingredients into the blender. Blend until just smooth. Pour into muffin cups and bake at 350 about 18 minutes or until golden. 

Cornbread is often loaded with sugar and processed white flour. This recipe takes the guilt out of cornbread and can easily be made dairy and gluten free as well! This recipe is not a sweet cornbread but we top it with lots of honey to our desire at the end! 

Ingredients:

1 c. Organic cornmeal
1 c. Whole grain flour or GF blend ( I use kamut or spelt)
4 tsp. baking powder
1/2 tsp. sea salt
3 T. raw honey
2 eggs
1 c. almond milk or milk of choice
1/4 c. melted butter or coconut oil


Directions:

Mix dry ingredients together then stir in wet ingredients. Mix till just moist.
Pour into a greased 9X9 pan and bake at 400 degree for about 25 minutes.

​

There's always that week when you have to pick the remaining broccoli and you need to get real creative. You can only eat so much roasted broccoli. This fresh salad recipe is one of my quick favorites to get this super food down. You can make it ahead to let it chill for even more flavor. 
​

Ingredients:

4 cups broccoli florets
1 chopped apple, large
1/2 c. craisins
1/4 cup sunflower seeds or 1/2 cup pecans
Bacon pieces
chopped green onions

**May also add celery, chopped kale, etc.

Dressing ingredients:

1 c. healthy mayo
1/2 c. raw honey
4 T. apple cider vinegar
1/8 tsp. mustard powder  or 3/4 tsp. dijon mustard

Mix dressing ingredients till smooth and add enough to the salad ingredients to moisten it. Let chill in the fridge an hour or so for the full flavor. 

These little cookies are a mildly sweet little cookie made without eggs or wheat flour. You can use GF oats for a completely GF option as well! These are great to keep in the freezer and put in the kiddies lunches so that they feel like they are getting a treat. They are completely refined sugar free if you don't use the chocolate chips. You can also omit the cacao powder and just go for an oatmeal cookie taste. Add a little cinnamon and raisins if you like also! It's very versatile. 

Ingredients:

1 cup oat flour (Just blend oats in the blender till a fine powder)
3/4 cup smooth, natural peanut butter
1/4 cup cacao powder
1/4 cup unsweetened, shredded coconut
1/4 cup maple syrup
1/8th tsp. sea salt
1/2 tsp. baking soda
1 t. vanilla
1/4 cup almond or coconut milk
Chocolate chips if desired. I use Enjoy life brand. 
​
Directions:

Mix dry ingredients together then add the wet ingredients and mix well. Add a little more milk if needed but these will be a dryer cookie. Scoop with a cookie scoop and press the a little to flatten. Bake at 350 for 8-10 minutes

My brother threw many outdoor pizza parties back in the day when he had a beautiful brick oven in his back yard. When he purchased it, he was able to fly to San Fransisco to be taught by a master in the pizza making field. He came home with a perfect crust recipe and the skills to make some of the best pizza out there. I have wanted a pizza oven ever since. There are now some great little propane pizza ovens out there now that can fire up to the 900 degree temp needed to make the perfect crust. We went with the Roccbox that has made all my pizza party dreams come true. This crust is perfect. Make sure you let it rise for that perfect, bubbly and airy texture. 

Ingredients:

4 C. all purpose flour or 00 flour (no bread flour)
1 t. salt
1  3/4  c. warm water
2 tsp. yeast 
1 T. olive oil
1 tsp. sugar

Directions:

Mix yeast with warm water and sugar in a large bowl or bread mixer. Let sit a few minutes until foamy then add the oil.  Add 3 cups of flour and the salt. Mix either with a spoon or bread mixer until sticky. If mixing by hand, add additonal flour until the dough is barely sticky then let rest for 8 minutes. Knead again until smooth and elastic. If using a bread mixer, add flour until dough just pulls away from the side and is slightly sticky, let it rise. Put a little olive oil on the dough and cover with plastic wrap and let rise for 4 hours or longer. I have used it after 1 1 /2 hrs and after 24 hrs as well. The dough will be lighter if you let it rise longer. If you want to let it rise for the 24hrs, its good to let it rise in the fridge on a slow rise then remove it to let it rise more if needed. 

Roll to the desired thickness on semolina or flour and top as desired. Pizza dough is great on the grill as well. 

I fell in love hard with Bitchin sauce dip a few years ago but was never too comfortable with the grape seed oil it contained. My friend created a copy cat recipe and it is dead on! This dip is like a hummus but almond based and is great with plantain chips, veggies and in wraps. I love to change out the spices to create different flavors from chipotle to pesto! 

Ingredients:

3/4 c. + 2 T. water
1/2 c. + 2 T. avocado oil
1/2 c. raw almonds
1/4 c. + 2 T. fresh lemon juice
3 T. nutritional yeast
2 cloves garlic
2 tsp. liquid coconut aminos
1/2 tsp. sea salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. smoked paprika

**I add 1/4 tsp to 1/2 tsp. Smokey Turmeric by Spice Hunter and 1/4 tsp. chipotle also. 

Directions:

Add all ingredients to the blender. Blend slow for a minute then on high for another minute or until smooth. Refrigerate to allow flavors to blend for a bit first. Keep refrigerated. Try with added pesto and removing the cumin and chili powder as well! 

This recipe comes from my friend, Kara Bagley many years ago and has been a staple in my home. They are great with fruit or also rolled up with nut butters or eggs and ham. They are a great substitute for wraps as well. These crepes are a great paleo, whole 30 or keto recipe and are dairy free as well. 

Ingredients:

8 eggs
1 tsp. honey
1/3 c. coconut milk
dash of salt
3 T. coconut oil
4 T. coconut flour

Directions:

Blend all ingredients in a blender just till mixed and cook on a crepe
pan or skillet in a little butter or coconut oil. Spread a thin layer of
batter and cook till golden on each side. 

This is Thanksgiving in a healthy cup of yum! Seriously if you just added some
graham cracker crumbles you would have the whole deal. I made this for my little preschoolers and all of them asked for another cup full. It seems sinful... but it's not. 

Ingredients:

1/2 frozen banana
1 T. peanut or almond butter
1 tsp. vanilla
1/4 c. pumpkin puree
1 T. honey, or more if desired
1 tsp. pumpkin pie spice
1 c. unsweetened almond milk 
8 ice cubs

Directions:

Add all to a blender and blend on up! Serves one so double or triple it up! 

This breakfast cake seems like the holidays for me. I don't know why we only bring out the pumpkin during the fall, it should be a staple! This is subtly sweet and smells amazing in the oven. 
​

Ingredients:

2 cups whole grain flour (I use kamut or spelt)
1 c. oats
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1/4 tsp. cardamon (opt.)
1/2 tsp. ground cloves
1/2 c. avocado or melted coconut oil
1 1/4 c. honey
3 eggs
1 1/2 tsp. vanilla
2 c. cooked pumpkin
optional: 1/2 c. chopped nuts, 1/2 c. raisins or craisins

Topping:

1/2 c. coconut sugar or brown sugar
1/2 c. coconut oil (not melted)  or butter
1/2 c. whole grain flour
1/2 c. oats
2 tsp. cinnamon

Directions:

     For the cake, mix dry ingredients together and mix in the wet ingredients. Stir till just combined. Pour into a greased 9X13 pan. Mix the dry topping ingredients together and cut in the coconut oil or butter to form crumbles. I often use my hands! Sprinkle over the cake and bake in a 350 degree oven for 25-30 minutes or until done in the middle. 

I love Greek food to pieces and Tzatziki sauce is right up there with the best for anything Greek. It's used for Gyro's and pita wraps but I decided to make a chopped Greek salad and toss the sauce as the dressing. It was a hit and even better that this version is totally dairy free! It tasted the same as the dairy version used with Greek yogurt. You can go either way with this dressing. 

Ingredients:

1/3 cup full fat coconut milk. I open a can and take the fat part off the top.
       You could also use COYO plain coconut yogurt or Greek yogurt.
1/3 cup healthy mayo. I use Chosen Foods Avocado mayo
1 c. chopped cucumber
1/2 juiced lemon
1 tsp. dried dill
1 heaping tsp. minced garlic
1/4 tsp. salt
1/8th tsp. pepper

Directions:

Mix all ingredients together. Add more salt and lemon if desired. You can add as
much cucumber as you wish. Allow the flavors to chill together for 15mn or more for full flavor. The coconut milk will also thicken in the fridge. 

Serve over pita wraps or in a chopped salad. I used grilled lemon chicken, tomatoes, lettuce, red onions. It would be great with green olives and feta on a dairy option. 

Sometimes I just want old school comfort food. But, I want it as healthy as possible. Using grass fed beef, mushrooms, zucchini and fresh spinach, this dish is much lower in calories and fat than most stroganoff dishes. I used organic sour cream but it would be great with coconut milk or almond based creams as well. It must be thick! Use gluten free noodles for a gluten free option. Season it up as much as you want to your liking but the smoked paprika is an absolute must. Don't skimp! If you don't like mushrooms, you won't be making this dish. It isn't stroganoff without them. 

Ingredients:

1  1 /2 pounds grass fed hamburger
1/2 cup diced onion
1  1/2  C. chopped zucchini (any size chunk desired)
1 T. minced garlic
1/2 lb. sliced or chopped, fresh mushrooms
2 C. sour cream or substitute cream
2 t. or more smoked paprika (I love Spice Hunters brand)
fresh spinach, chopped
salt
pepper
pasta of choice

Directions:

Cook noodles per package and set aside. In a skillet, brown the onions, hamburger and garlic till the meat is almost done. Add in the mushrooms, zucchini, smoked paprika, salt and pepper and cook until the veggies are tender. Add more paprika, salt and pepper as desired. When the meat and veggies are cooked, turn the heat to low and stir in the sour cream. Add more salt and pepper if needed with the sour cream added. Toss in the noodles. Around 4-5 cups cooked or as desired. Top with chopped spinach and serve. 

This stir fry is done in a pinch. It took me 20 minutes, start to finish. I even cheated and used frozen broccoli and chicken tenders. I use the brown rice and millet ramen noodles from Costco for a healthy GF option. 

Ingredients:

Sauce:
1/4 c. coconut aminos, soy sauce or Bragg's liquid aminos
1 T. cassava root flour
1/4 c. chicken broth
1 T. rice vinegar
2 T. coconut sugar or brown sugar
3 cloves minced garlic
.............................................................................................................................................
1 lb. chicken, cut in chunks
1 head broccoli, cut into florets
oil
2 green onions
9 oz brown rice ramen noodles (about 4 squares)

Directions:

Whisk the sauce ingredients together in a small bowl. 
Stir fry the chicken and broccoli in a fry pan with some oil of choice until the broccoli is tender and the chicken is no longer pink. I used frozen tenders and frozen broccoli as a cheat. Season with salt and pepper as you stir fry. Pour in the sauce and with temperature on medium to low, let the sauce thicken real quickly. Do not let it get too hot and burn! 
Add the cooked noodles (for the Costco kind, 3 minutes boiling time) and toss to coat. Add the copped green onions (green part) on top and serve. 

Breakfast can be delicious and healthy! It's the easiest meal to make healthy and the most important one for those little minds. I love these healthy GF, Vegan breakfast cookies by Ambitious Kitchen. She has all sorts of great recipes to sample from. Try these out and eat them warm. 

Ingredients:

2 T. coconut oil, melted or softened
1/4 c. coconut sugar
1 medium banana, mashed
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 c. flaxseed meal
1/2 c. almond meal flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/4 c. rolled oats (GF for GF option)
1 T. chia seeds
1/2 c. fresh or frozen blueberries
Nuts optional

Directions:

Stir oil, coconut sugar, banana, vanilla and almond extract
together till smooth. Add in the flax meal, almond meal, baking soda, cinnamon and salt till a thick dough forms.
Next add in the oats and chia seeds and gently fold in the blueberries. Add nuts if desired. 

Use a cookie scoop or 1/4 c. scoop to scoop dough onto prepared baking sheet. Greased or parchment lined. Gently press down the dough a little and make sure it is compacted together. Bake at 350 for 12-14 minutes or until lightly browned. Let cool slightly. Refrigerate leftovers. 

Thanks to the Green Smoothie Girl, this hot lemonade drink is a staple for me to keep healthy and fight oncoming germs. Keep these ingredients on hand for when you first start to feel anything brewing or make it a regular part of your diet! It's a super tonic for your liver and kidneys and we want to keep those happy! 

Ingredients:

4 cups hot water
1/4 c. fresh lemon juice (I used some limes as well)
1/4. c. apple cider vinegar (with the mother strain)
1 heaping T. chopped fresh ginger
2 T. raw honey
dash of cayenne

Directions:

Blend all ingredients in a blender and drink a tall glass while hot. Keep the rest in the fridge to sip later. Do not reheat! It will kill the good enzymes. 

I am a sucker for Buffalo sauce but the idea of biting into greasy chicken skin makes me a little nauseous . These Buffalo chicken meatballs have all of the flavor of chicken wings without any greasy guilt. They are loaded with carrots and celery as well so you can even call them a health food! 

Ingredients:

1 pound ground cicken
1 egg
1/2 cup panko breadcrumbs (gluten free crumbs for GF option)
1 carrot
1 stalk celery
2 green onions
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup Frank's Buffalo Sauce
blue cheese or blue cheese dressing, optional

Directions:

Preheat oven to 350. Chop the celery, green onions and carrots into very fine pieces. A food processor works great. Add the remaining ingredients and shape into 1 inch balls. I use a cookie scoop and roll by hand. You can add some blue cheese crumbles also if desired or a couple T. of  blue cheese dressing to the mix. Line on a greased or parchment lined cookie sheet. Bake for about 20 minutes. This makes about 25 balls. 

Drizzle with additional Buffalo sauce and/or blue cheese dressing if desired.

I served this over brown rice that was cooked in bone broth and garlic roasted veggies. 

​**Recipe adapted from Sisterhood of the Shrinking Jeans. 

Ingredients:

6 eggs
2/3 c. pumpkin puree
2/3 c. coconut milk, full fat (can substitute other types of milk)
2 T. coconut oil or avocadoil oil
1/3 c. maple syrup
1 tsp. apple cider vinegar

1 c. cassava flour
1/4 c. coconut flour
1/2 tsp. baking soda
1 T. pumpkin pie seasoning
1/4 tsp. sea salt


Directions:

Blend wet ingredients in the blender then add the dry ingredients. Blend till just smooth. Add more milk as needed. Bake on a hot griddle and serve with pecans and real maple syrup! **Recipe adapted from www.adventuresofasickchick.com
​

These little chimmies are a perfect bundle to wrap when you have left over mexican food ingredients. There aren't too many rules to follow but no cheese is needed or frying! These are wrapped and baked and perfectly yummy. 
​

Ingredients:

Taco Meat mixture:
3/4 pound or more grass fed hamburger (to make vegetarian, use more veggies)
1 small onion, chopped
Bell pepper, any variety, chopped
3 cloves minced garlic
Salsa
cumin, chili powder, chipotle season, salt and pepper to taste
1 c. sweet corn
2 cups cooked black beans, rinsed
1 zucchini, julienned or chopped finely

Directions:

Cook hamburger with onion, garlic and bell pepper till no longer pink. Add zucchini, black beans and corn and cook a little longer till tender. Add in the seasonings to desired taste. Generally I add about 1 tsp. cumin and then chili powders as desired. Add the salsa, just enough to moistened the mixture. Heat till warm and flavors absorbed. Salt and pepper to taste. 

Salsa Brown Rice:

Ingredients:

1 c. brown rice
1 1/2 c. water
1 cup smooth salsa
1/2 tsp. sea salt

Stove top directions:

Bring all the a boil, simmer with the lid on for 40 minutes. Let stand 10 minutes. Add more minutes if needed. 

Pressure Cooker:

Bring all ingredients to pressure on high pressure for 20 minutes, let natural release for 10 minutes. 

To make the chimmi:

I love to use the Costco organic, uncooked tortillas. Cook up about 18. Place 
some taco mixture and rice in each tortilla, Roll up folding ends in before you roll. Brush top and bottom with avocado oil or oil of choice. Place seam side down on a baking pan, lining them all up together. Bake at 350 until golden, about 25 minutes. To make this vegetarian, omit the beef and use sweet potatoes and more veggies. You can add cheese if desired. 

These waffles are proof that gluten free doesn't have to taste like cardboard. I am so thankful that there are new options now in gluten free cooking. Cassava flour has been a blessing to the GF world! These are super crispy and perfectly chewy. Make a bunch and freeze them up!

Ingredients:

1 C. cassava flour
1/2 tsp. sea salt
2 tsp. baking powder
1/2 tsp cinnamon
1 ripe banana
2 eggs
1 tsp vanilla
2 T. coconut oil
1 1/2 cups milk of choice 

Directions:

Throw every single one of those ingredients in the blender, give it a whirl till
all mixed and cook it on a hot waffle iron. That's all!

**Recipe from Otto's Naturals